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Nutrition Facts

Serving Size 1 (588g)

Recipe makes 6 servings

Calories 995
Calories from Fat 686 (68%)
Amount Per Serving %DV
Total Fat 76.2g 117%
Saturated Fat 40.8g 204%
Monounsaturated Fat 25.0g
Polyunsaturated Fat 4.6g
Trans Fat 0.0g
Cholesterol 189mg 63%
Sodium 996mg 41%
Potassium 1104mg 31%
Total Carbohydrate 48.6g 16%
Dietary Fiber 2.6g 10%
Sugars 1.5g
Protein 30.6g 61%

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Baked Potato Soup

Recipe #77316 | 1½ hours | 30 min prep | add private note
evelyn/athens

By: evelyn/athens
Nov 26, 2003

A hearty soup that tastes simply fabulous.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Heat oven to 350F and bake the potatoes until fork tender, about 1 hour.
  2. 2
    (You can bake the potatoes beforehand) Melt butter in a medium saucepan.
  3. 3
    Slowly blend in flour with a wire whisk until thoroughly blended.
  4. 4
    Cook the roux (flour in butter) until a very pale golden.
  5. 5
    Gradually add milk to the roux, garlic and season to taste, whisking constantly.
  6. 6
    Cut potatoes in half, scoop out the interior and set aside.
  7. 7
    Chop up half the potato peels and discard the remainder.
  8. 8
    When milk mixture is very hot, whisk in potato.
  9. 9
    Add green onion and potato peels.
  10. 10
    Whisk well, add sour cream and crumbled bacon.
  11. 11
    Heat thoroughly.
  12. 12
    Add cheese a little at a time until all is melted inches.
  13. 13
    Note: You can set aside a bit of the bacon, green onions and cheese to sprinkle on top for a nice appearance.
  14. 14
    Enjoy!

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Featured Reviews for This Recipe

From: Baimeefish

On Jul 3, 2008

Really great. I love potatoes. Only complaint is it was a little rich for me.

1 person found this review helpful

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  • From: Sarah C in MN

    On Jul 1, 2008

    A delicious and easy soup. I didn't have green onions, so I used regular white onion, and it turned out just fine. It also reheated quite nicely. Thanks for posting!

    1 person found this review helpful

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    From: ratherbeswimmin'

    On Dec 11, 2003

    This soup is wonderful, Evelyn. We had it for supper the other night and my whole family gave it 5 enthusiastic stars*****. I thought adding the chopped potato peels was a great idea and something I haven't tried before. The bacon and cheese add just the right yummm factor. My husband and I took the left-overs to work for lunch. Thanks for a lovely recipe.

    8 people found this review helpful

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  • reviewer icon

    From: Picholine

    On Dec 20, 2004

    I used half and half, and my husband thought it was too rich, so next time I'll still with milk as directed. What really makes this soup (I'd call it a chowder) is the combination of ingredients, so I wouldn't omit anything, but especially not the green onions which add just the right bite, though chives might also work. I sprinkled a little extra cheddar in each bowl.

    6 people found this review helpful

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  • Read all 71 reviews

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